Sweet mango chutney chicken with steamed rice

Sweet mango chutney chicken with steamed rice

Ingredients (serves 2)

  • 2 free range skinless chicken breasts
  • 100 gr jasmine rice
  • 250 gr baby leaf spinach

For the marinade

  • 2 garlic cloves, minced
  • 2 tbsp light soy sauce
  • 3 tbsp sweet mango chutney
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped chives
  • 1 tsp Thai 7 spice
  • 1 tsp tomato puree

How to:

  1. Combine the marinade ingredients reserving a few chives.
  2. Slash the chicken breasts and place them in a non metallic bowl. Pour the marinade over the chicken combine well and allow to marinate for 30 min.
  3. Cook the rice according to the pack instructions.
  4. Meanwhile, heat a pan until hot, reduce the heat to medium, add the chicken and cook for 15 min, turning and basting frequently until cooked through.
  5. Heat a wok or large nonstick frying pan, and add the spinach with a splash of water. Add 1 tbsp of soy sauce and stir fry for 2 min until tender and wilted.
  6. Serve with the reserved chives scattered on top and enjoy!
By | 2017-08-09T15:15:42+00:00 June 23rd, 2010|Chicken, Cooking|